Preserving the Taste

Rating:
Summary: Best Preserving Book I've Found.
Review: I can't recommend strongly enough that anyone interested in preserving track down a copy of this book. It's by far the best preserving book I've found, and it's scandalous that it's out of print. If I hadn't found this book, I might have made my apricot preserves with a recipe that called for 7 cups of sugar. Anyone who has ever tasted a ripe apricot knows it doesn't need 7 cups of sugar to taste good. The recipes here respect and value the flavor of the fruit, and they use simple, clear methods to produce soft-set, spoonable preserves. The author only uses commercial pectin when she's making something like pepper jelly that has *no* natural pectin in it. The majority of the recipes are just fruit and a small amount of sugar. She teaches you to make your own pectin from tart apples, and she calls for the homemade pectin in some of these recipes. After reading this book I feel confident to create my own preserving recipes so that I can get the flavor and texture that I like. I found this book much more unique and empowering than the other books on the subject, like Blue Ribbon Preserves.

Rating:
Summary: Fresh, wonderful recipes
Review: This book's recipes are delicious! The recipes are easy to follow and very creative. The author emphasizes the need to start with high quality, in-season ingredients to get the best results. Most jam and preserves recipes call for a minimum amount of sugar, which allows the true fruit flavors to be enjoyed.